Season. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and Italian seasoning. Dry skin is the secret to a crispy sear.

Sear. Heat olive oil in a large cast iron skillet over medium-high heat. Place chicken thighs skin-side down and cook without moving for 6 to 8 minutes, until the skin is deeply golden and crispy. Flip and cook 3 more minutes. Remove and set aside.

Build. In the same skillet, reduce heat to medium. Add garlic and cook 30 seconds until fragrant (don't let it burn). Stir in sun-dried tomatoes and cook 1 minute to release their oils.

Simmer. Pour in the heavy cream and chicken broth. Stir in the parmesan cheese until melted and smooth. Let the sauce gently bubble for 2 to 3 minutes until it starts to thicken.

Finish. Add the spinach in handfuls, stirring until just wilted, about 1 minute. Place the chicken thighs back into the sauce skin-side up. Spoon some sauce over the chicken and let everything simmer together for 3 to 4 minutes until the chicken is cooked through (165F internal).

Serve. Spoon the creamy sauce generously over each chicken thigh. Top with fresh basil and extra parmesan if you like. Serve straight from the skillet.